Pistachio Gelato

Pistachio Gelato
Staff Writer
Pistachio Gelato
Ryan Matthew Smith/Modernist Cuisine, LLC

Pistachio Gelato

This gelato has become a signature dish from Modernist Cuisine; we serve it at most of our events. Vegans particularly enjoy it because it is as smooth and intense as the best gelato, but contains no eggs or dairy. 

4
Servings
461
Calories Per Serving
Deliver Ingredients

Notes

To read more about the Modernist Cuisine's new cookbook Modernist Cuisine at Home, vist their events page

Ingredients

  • 2 1/2 Cups cold water
  • 1/4 Cup sugar
  • 1/4 Cup tapioca starch
  • 1 1/4 Teaspoon salt
  • 0.3 Gram xanthan gum
  • 1/4 Cup pistachio butter, pure
  • 1/2 Cup pistachio oil

Directions

Measure the cold water into a pot. Combine the sugar, tapioca starch, salt, and xanthan gum. Dry-blend the thickening agents with a whisk to help ensure that they are distributed evenly in the next step. Blend the dry ingreidnets into the water by using an immersion blender. Bring the mixture to a boil while blending constantly.

Remove the pot from the heat. Blend the pistachio butter and pistachio oil gradually into the pot until thoroughly combined using an immersion blender. Chill the mixture over an ice bath. Whisk the mixture occasionally to help it cool evenly. Transfer the mixture to an ice-cream machine, and churn it until it thickens and freezes. Transfer the gelato to a container, press plastic wrap onto the surface of the gelato, and seal the container. Then place it in the frezzer until the gelato is firm, at least 4 hours. The plastic wrap prevents a skin from forming on the gelato. You may need to temper the gelato at room temperature slightly before serving it. 

Nutritional Facts

Total Fat
32g
46%
Sugar
5g
6%
Saturated Fat
3g
13%
Carbohydrate, by difference
38g
29%
Protein
6g
13%
Vitamin A, RAE
165µg
24%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
130mg
13%
Choline, total
6mg
1%
Fiber, total dietary
5g
20%
Folate, total
64µg
16%
Iron, Fe
8mg
44%
Magnesium, Mg
53mg
17%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
160mg
23%
Selenium, Se
7µg
13%
Sodium, Na
185mg
12%
Water
111g
4%
Zinc, Zn
1mg
13%

Pistachio Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Pistachio Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.